#whatsmickeycooking’s very first recipe blog has to be Meatballs. Growing up they were, and still today are our all time favorite food. This is Italo-American comfort food at it’s best!!
These meatballs have a history in our Italian/American family. The recipe, from my paternal Grandmother was revised and updated by my Mother ( my Mom says my GM purposefully left out key ingredients!!). Now , this is my version of my Mom’s recipe. They are great made little, served as appetizers with a dipping sauce, medium sized served with pasta or like these served alone as a main course with vegetables and salad.
Veal Meatballs with a simple tomato sauce,
This is a fast, easy recipe that everyone loves.
This recipe can also be made using a combination of ground beef and ground veal. Ask your butcher to grind the meat mixture twice.
-1 3/4 Pounds or 800 grams of Ground Veal
-3 Garlic cloves minced or pressed
-10 Lg Basil leaves
-5 Lg Eggs
-3/4 Cups of Grated Parmigiano Reggiano Cheese
-3/4 Cups of fine breadcrumbs
-sea salt (fine)
-extra virgin olive oil
-In a medium sized mixing bowl add the ground veal, the cheese, and the breadcrumbs.
– Using either a blender or immersion blender mix the eggs, garlic, basil, salt and pepper. Blend well until the basil is completely blended with the eggs.
-Pour the blended mixture into the mixing bowl of veal , mix together well, but don’t overwork the meat, you might need to adjust the breadcrumbs. The mixture should take the shape of a large ball.
– In a non-stick skillet large enough to hold 12 meatballs, add oil (note- I try to use as little as possible we are just browning these). Roll the meat into the size or style of meatball you would like (note- you can also shape them in hamburger shape). When the oil is hot add the meatballs being very careful. Brown the meatballs on all sides.
Carefully turn them to prevent breakage. When they are rust colored they are finished browning. Being very careful place each on a plate to rest while you construct the Simple Tomato Sauce (Note- keep the pan scrapings for the construction of your sauce)…. Recipe to follow.
-When tomato sauce is mixed, gently place the meatballs along with their juices back into the pan and simmer for 20-30 minutes covered, until the center of the meat is cooked. Serve hot or at room temperature. They’re great both ways.
Enjoy, Buon Appetito !!
This simple sauce is used with meats/meatballs that are already seasoned. It’s simplicity will not overwhelm the meat/fish
-3 1/2 cups or 1 bottle of tomato sauce (note- I use Mutti Passata di Pomodoro, which can be found at Italian specialty markets)
-1 large garlic clove crushed or diced
-1 1/2 tbls Extra Virgin Olive Oil
-Pinch of sugar
-Salt and Pepper to taste
– Lightly brown the crushed garlic in the olive oil, then carefully add the tomato sauce, add sugar, salt and pepper..(note- for above recipe, use the pan used for browning, along with it’s juices…add the garlic then follow the recipe as above, add meatballs and juices back into pan cover and cook.
-simmer 15 minutes